Volcanic Meatloaf USDA Recipe for Schools

Age Group: Ages 6-18
Serving Size: 50-100
Volcanic Meatloaf contains red lentils, mozzarella cheese, tomato sauce and spices folded into lean ground beef, formed into individual loaves and baked. May serve with ketchup and mustard.
NSLP/SBP CREDITING INFORMATION
1 meatloaf provides:
Legume as Meat Alternate: 2.5 oz equivalent meat/meat alternate.
OR
Legume as Vegetable: 1.75 oz equivalent meat/meat alternate, ¹⁄8 cup legume vegetable, and ¹⁄8 cup other vegetable.
No ratings yet
Add to Cookbook https://theicn.org/cnrb/pdfs/schools/Volcanic_Meatloaf_50-100_Draft3_F.pdf

*You must be a registered user to use this feature, please click "Login" at the top right corner and then proceed

or
click here to create an account.

Ingredients
 

50 Servings

    Weight

    • - - Water
    • 1 lb 5 oz *Lentils, red, dry
    • 6 lb 4 oz Raw ground beef (no more than 15% fat)
    • - - Nonfat milk
    • 11 oz Egg whites
    • 8 oz Oats, rolled, quick, dry
    • 7 oz Canned no-salt-added tomato paste
    • 13 oz Yellow mustard
    • - - Dried parsley
    • - - Granulated garlic
    • - - Dehydrated onion flakes
    • - - Celery seed
    • - - Ground black pepper
    • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

    Measure

    • 1 qt 2 cups Water
    • 3¼ cups *Lentils, red, dry
    • 3 qt Raw ground beef (no more than 15% fat)
    • 3½ cups Nonfat milk
    • 1⅓ cup Egg whites
    • 2¼ cups Oats, rolled, quick, dry
    • ⅔ cup Canned no-salt-added tomato paste
    • 1½ cup Yellow mustard
    • ¼ cup Dried parsley
    • 2 Tbsp 2 tsp Granulated garlic
    • 2 Tbsp 2 tsp Dehydrated onion flakes
    • 3 Tbsp Celery seed
    • 1½ Tbsp Ground black pepper
    • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

    100 Servings

      Weight

      • - - Water
      • 2 lb 10 oz *Lentils, red, dry
      • 12 lb 8 oz Raw ground beef (no more than 15% fat)
      • - - Nonfat milk
      • 1 lb 6 oz Egg whites
      • 1 lb Oats, rolled, quick, dry
      • 14 oz Canned no-salt-added tomato paste
      • 1 lb 10 oz Yellow mustard
      • - - Dried parsley
      • - - Granulated parsley
      • - - Dehydrated onion flakes
      • - - Celery seed
      • - - Ground black pepper
      • 1 lb 10 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

      Measure

      • 3 qt Water
      • 1 qt 2½ cups *Lentils, red, dry
      • 1 gal 2 qt Raw ground beef (no more than 15% fat)
      • 1 qt 3 cups Nonfat milk
      • 2⅔ cups Egg whites
      • 1 qt ½ cup Oats, rolled, quick, dry
      • 1⅓ cup Canned no-salt-added tomato paste
      • 3 cups Yellow mustard
      • ¾ cup Dried parsley
      • ⅓ cup Granulated garlic
      • ⅓ cup Dehydrated onion flakes
      • ⅓ cup Celery seed
      • 3 Tbsp Ground black pepper
      • 1 qt 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded

      Quantity
       

      50 Servings

        Weight

        • - - Water
        • 1 lb 5 oz *Lentils, red, dry
        • 6 lb 4 oz Raw ground beef (no more than 15% fat)
        • - - Nonfat milk
        • 11 oz Egg whites
        • 8 oz Oats, rolled, quick, dry
        • 7 oz Canned no-salt-added tomato paste
        • 13 oz Yellow mustard
        • - - Dried parsley
        • - - Granulated garlic
        • - - Dehydrated onion flakes
        • - - Celery seed
        • - - Ground black pepper
        • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

        Measure

        • 1 qt 2 cups Water
        • 3¼ cups *Lentils, red, dry
        • 3 qt Raw ground beef (no more than 15% fat)
        • 3½ cups Nonfat milk
        • 1⅓ cup Egg whites
        • 2¼ cups Oats, rolled, quick, dry
        • ⅔ cup Canned no-salt-added tomato paste
        • 1½ cup Yellow mustard
        • ¼ cup Dried parsley
        • 2 Tbsp 2 tsp Granulated garlic
        • 2 Tbsp 2 tsp Dehydrated onion flakes
        • 3 Tbsp Celery seed
        • 1½ Tbsp Ground black pepper
        • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

        100 Servings

          Weight

          • - - Water
          • 2 lb 10 oz *Lentils, red, dry
          • 12 lb 8 oz Raw ground beef (no more than 15% fat)
          • - - Nonfat milk
          • 1 lb 6 oz Egg whites
          • 1 lb Oats, rolled, quick, dry
          • 14 oz Canned no-salt-added tomato paste
          • 1 lb 10 oz Yellow mustard
          • - - Dried parsley
          • - - Granulated parsley
          • - - Dehydrated onion flakes
          • - - Celery seed
          • - - Ground black pepper
          • 1 lb 10 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

          Measure

          • 3 qt Water
          • 1 qt 2½ cups *Lentils, red, dry
          • 1 gal 2 qt Raw ground beef (no more than 15% fat)
          • 1 qt 3 cups Nonfat milk
          • 2⅔ cups Egg whites
          • 1 qt ½ cup Oats, rolled, quick, dry
          • 1⅓ cup Canned no-salt-added tomato paste
          • 3 cups Yellow mustard
          • ¾ cup Dried parsley
          • ⅓ cup Granulated garlic
          • ⅓ cup Dehydrated onion flakes
          • ⅓ cup Celery seed
          • 3 Tbsp Ground black pepper
          • 1 qt 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded

          Ingredients
           

          50 Servings

            Weight

            • - - Water
            • 1 lb 5 oz *Lentils, red, dry
            • 6 lb 4 oz Raw ground beef (no more than 15% fat)
            • - - Nonfat milk
            • 11 oz Egg whites
            • 8 oz Oats, rolled, quick, dry
            • 7 oz Canned no-salt-added tomato paste
            • 13 oz Yellow mustard
            • - - Dried parsley
            • - - Granulated garlic
            • - - Dehydrated onion flakes
            • - - Celery seed
            • - - Ground black pepper
            • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

            Measure

            • 1 qt 2 cups Water
            • 3¼ cups *Lentils, red, dry
            • 3 qt Raw ground beef (no more than 15% fat)
            • 3½ cups Nonfat milk
            • 1⅓ cup Egg whites
            • 2¼ cups Oats, rolled, quick, dry
            • ⅔ cup Canned no-salt-added tomato paste
            • 1½ cup Yellow mustard
            • ¼ cup Dried parsley
            • 2 Tbsp 2 tsp Granulated garlic
            • 2 Tbsp 2 tsp Dehydrated onion flakes
            • 3 Tbsp Celery seed
            • 1½ Tbsp Ground black pepper
            • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

            100 Servings

              Weight

              • - - Water
              • 2 lb 10 oz *Lentils, red, dry
              • 12 lb 8 oz Raw ground beef (no more than 15% fat)
              • - - Nonfat milk
              • 1 lb 6 oz Egg whites
              • 1 lb Oats, rolled, quick, dry
              • 14 oz Canned no-salt-added tomato paste
              • 1 lb 10 oz Yellow mustard
              • - - Dried parsley
              • - - Granulated parsley
              • - - Dehydrated onion flakes
              • - - Celery seed
              • - - Ground black pepper
              • 1 lb 10 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

              Measure

              • 3 qt Water
              • 1 qt 2½ cups *Lentils, red, dry
              • 1 gal 2 qt Raw ground beef (no more than 15% fat)
              • 1 qt 3 cups Nonfat milk
              • 2⅔ cups Egg whites
              • 1 qt ½ cup Oats, rolled, quick, dry
              • 1⅓ cup Canned no-salt-added tomato paste
              • 3 cups Yellow mustard
              • ¾ cup Dried parsley
              • ⅓ cup Granulated garlic
              • ⅓ cup Dehydrated onion flakes
              • ⅓ cup Celery seed
              • 3 Tbsp Ground black pepper
              • 1 qt 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded

              Quantity
               

              50 Servings

                Weight

                • - - Water
                • 1 lb 5 oz *Lentils, red, dry
                • 6 lb 4 oz Raw ground beef (no more than 15% fat)
                • - - Nonfat milk
                • 11 oz Egg whites
                • 8 oz Oats, rolled, quick, dry
                • 7 oz Canned no-salt-added tomato paste
                • 13 oz Yellow mustard
                • - - Dried parsley
                • - - Granulated garlic
                • - - Dehydrated onion flakes
                • - - Celery seed
                • - - Ground black pepper
                • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                Measure

                • 1 qt 2 cups Water
                • 3¼ cups *Lentils, red, dry
                • 3 qt Raw ground beef (no more than 15% fat)
                • 3½ cups Nonfat milk
                • 1⅓ cup Egg whites
                • 2¼ cups Oats, rolled, quick, dry
                • ⅔ cup Canned no-salt-added tomato paste
                • 1½ cup Yellow mustard
                • ¼ cup Dried parsley
                • 2 Tbsp 2 tsp Granulated garlic
                • 2 Tbsp 2 tsp Dehydrated onion flakes
                • 3 Tbsp Celery seed
                • 1½ Tbsp Ground black pepper
                • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                100 Servings

                  Weight

                  • - - Water
                  • 2 lb 10 oz *Lentils, red, dry
                  • 12 lb 8 oz Raw ground beef (no more than 15% fat)
                  • - - Nonfat milk
                  • 1 lb 6 oz Egg whites
                  • 1 lb Oats, rolled, quick, dry
                  • 14 oz Canned no-salt-added tomato paste
                  • 1 lb 10 oz Yellow mustard
                  • - - Dried parsley
                  • - - Granulated parsley
                  • - - Dehydrated onion flakes
                  • - - Celery seed
                  • - - Ground black pepper
                  • 1 lb 10 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                  Measure

                  • 3 qt Water
                  • 1 qt 2½ cups *Lentils, red, dry
                  • 1 gal 2 qt Raw ground beef (no more than 15% fat)
                  • 1 qt 3 cups Nonfat milk
                  • 2⅔ cups Egg whites
                  • 1 qt ½ cup Oats, rolled, quick, dry
                  • 1⅓ cup Canned no-salt-added tomato paste
                  • 3 cups Yellow mustard
                  • ¾ cup Dried parsley
                  • ⅓ cup Granulated garlic
                  • ⅓ cup Dehydrated onion flakes
                  • ⅓ cup Celery seed
                  • 3 Tbsp Ground black pepper
                  • 1 qt 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                  *See Marketing Guide

                  Ingredients
                   

                  50 Servings

                    Weight

                    • - - Water
                    • 1 lb 5 oz *Lentils, red, dry
                    • 6 lb 4 oz Raw ground beef (no more than 15% fat)
                    • - - Nonfat milk
                    • 11 oz Egg whites
                    • 8 oz Oats, rolled, quick, dry
                    • 7 oz Canned no-salt-added tomato paste
                    • 13 oz Yellow mustard
                    • - - Dried parsley
                    • - - Granulated garlic
                    • - - Dehydrated onion flakes
                    • - - Celery seed
                    • - - Ground black pepper
                    • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                    Measure

                    • 1 qt 2 cups Water
                    • 3¼ cups *Lentils, red, dry
                    • 3 qt Raw ground beef (no more than 15% fat)
                    • 3½ cups Nonfat milk
                    • 1⅓ cup Egg whites
                    • 2¼ cups Oats, rolled, quick, dry
                    • ⅔ cup Canned no-salt-added tomato paste
                    • 1½ cup Yellow mustard
                    • ¼ cup Dried parsley
                    • 2 Tbsp 2 tsp Granulated garlic
                    • 2 Tbsp 2 tsp Dehydrated onion flakes
                    • 3 Tbsp Celery seed
                    • 1½ Tbsp Ground black pepper
                    • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                    100 Servings

                      Weight

                      • - - Water
                      • 2 lb 10 oz *Lentils, red, dry
                      • 12 lb 8 oz Raw ground beef (no more than 15% fat)
                      • - - Nonfat milk
                      • 1 lb 6 oz Egg whites
                      • 1 lb Oats, rolled, quick, dry
                      • 14 oz Canned no-salt-added tomato paste
                      • 1 lb 10 oz Yellow mustard
                      • - - Dried parsley
                      • - - Granulated parsley
                      • - - Dehydrated onion flakes
                      • - - Celery seed
                      • - - Ground black pepper
                      • 1 lb 10 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                      Measure

                      • 3 qt Water
                      • 1 qt 2½ cups *Lentils, red, dry
                      • 1 gal 2 qt Raw ground beef (no more than 15% fat)
                      • 1 qt 3 cups Nonfat milk
                      • 2⅔ cups Egg whites
                      • 1 qt ½ cup Oats, rolled, quick, dry
                      • 1⅓ cup Canned no-salt-added tomato paste
                      • 3 cups Yellow mustard
                      • ¾ cup Dried parsley
                      • ⅓ cup Granulated garlic
                      • ⅓ cup Dehydrated onion flakes
                      • ⅓ cup Celery seed
                      • 3 Tbsp Ground black pepper
                      • 1 qt 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                      Quantity
                       

                      50 Servings

                        Weight

                        • - - Water
                        • 1 lb 5 oz *Lentils, red, dry
                        • 6 lb 4 oz Raw ground beef (no more than 15% fat)
                        • - - Nonfat milk
                        • 11 oz Egg whites
                        • 8 oz Oats, rolled, quick, dry
                        • 7 oz Canned no-salt-added tomato paste
                        • 13 oz Yellow mustard
                        • - - Dried parsley
                        • - - Granulated garlic
                        • - - Dehydrated onion flakes
                        • - - Celery seed
                        • - - Ground black pepper
                        • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                        Measure

                        • 1 qt 2 cups Water
                        • 3¼ cups *Lentils, red, dry
                        • 3 qt Raw ground beef (no more than 15% fat)
                        • 3½ cups Nonfat milk
                        • 1⅓ cup Egg whites
                        • 2¼ cups Oats, rolled, quick, dry
                        • ⅔ cup Canned no-salt-added tomato paste
                        • 1½ cup Yellow mustard
                        • ¼ cup Dried parsley
                        • 2 Tbsp 2 tsp Granulated garlic
                        • 2 Tbsp 2 tsp Dehydrated onion flakes
                        • 3 Tbsp Celery seed
                        • 1½ Tbsp Ground black pepper
                        • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                        100 Servings

                          Weight

                          • - - Water
                          • 2 lb 10 oz *Lentils, red, dry
                          • 12 lb 8 oz Raw ground beef (no more than 15% fat)
                          • - - Nonfat milk
                          • 1 lb 6 oz Egg whites
                          • 1 lb Oats, rolled, quick, dry
                          • 14 oz Canned no-salt-added tomato paste
                          • 1 lb 10 oz Yellow mustard
                          • - - Dried parsley
                          • - - Granulated parsley
                          • - - Dehydrated onion flakes
                          • - - Celery seed
                          • - - Ground black pepper
                          • 1 lb 10 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                          Measure

                          • 3 qt Water
                          • 1 qt 2½ cups *Lentils, red, dry
                          • 1 gal 2 qt Raw ground beef (no more than 15% fat)
                          • 1 qt 3 cups Nonfat milk
                          • 2⅔ cups Egg whites
                          • 1 qt ½ cup Oats, rolled, quick, dry
                          • 1⅓ cup Canned no-salt-added tomato paste
                          • 3 cups Yellow mustard
                          • ¾ cup Dried parsley
                          • ⅓ cup Granulated garlic
                          • ⅓ cup Dehydrated onion flakes
                          • ⅓ cup Celery seed
                          • 3 Tbsp Ground black pepper
                          • 1 qt 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                          *See Marketing Guide

                          Ingredients
                           

                          50 Servings

                            Weight

                            • - - Water
                            • 1 lb 5 oz *Lentils, red, dry
                            • 6 lb 4 oz Raw ground beef (no more than 15% fat)
                            • - - Nonfat milk
                            • 11 oz Egg whites
                            • 8 oz Oats, rolled, quick, dry
                            • 7 oz Canned no-salt-added tomato paste
                            • 13 oz Yellow mustard
                            • - - Dried parsley
                            • - - Granulated garlic
                            • - - Dehydrated onion flakes
                            • - - Celery seed
                            • - - Ground black pepper
                            • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                            Measure

                            • 1 qt 2 cups Water
                            • 3¼ cups *Lentils, red, dry
                            • 3 qt Raw ground beef (no more than 15% fat)
                            • 3½ cups Nonfat milk
                            • 1⅓ cup Egg whites
                            • 2¼ cups Oats, rolled, quick, dry
                            • ⅔ cup Canned no-salt-added tomato paste
                            • 1½ cup Yellow mustard
                            • ¼ cup Dried parsley
                            • 2 Tbsp 2 tsp Granulated garlic
                            • 2 Tbsp 2 tsp Dehydrated onion flakes
                            • 3 Tbsp Celery seed
                            • 1½ Tbsp Ground black pepper
                            • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                            100 Servings

                              Weight

                              • - - Water
                              • 2 lb 10 oz *Lentils, red, dry
                              • 12 lb 8 oz Raw ground beef (no more than 15% fat)
                              • - - Nonfat milk
                              • 1 lb 6 oz Egg whites
                              • 1 lb Oats, rolled, quick, dry
                              • 14 oz Canned no-salt-added tomato paste
                              • 1 lb 10 oz Yellow mustard
                              • - - Dried parsley
                              • - - Granulated parsley
                              • - - Dehydrated onion flakes
                              • - - Celery seed
                              • - - Ground black pepper
                              • 1 lb 10 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                              Measure

                              • 3 qt Water
                              • 1 qt 2½ cups *Lentils, red, dry
                              • 1 gal 2 qt Raw ground beef (no more than 15% fat)
                              • 1 qt 3 cups Nonfat milk
                              • 2⅔ cups Egg whites
                              • 1 qt ½ cup Oats, rolled, quick, dry
                              • 1⅓ cup Canned no-salt-added tomato paste
                              • 3 cups Yellow mustard
                              • ¾ cup Dried parsley
                              • ⅓ cup Granulated garlic
                              • ⅓ cup Dehydrated onion flakes
                              • ⅓ cup Celery seed
                              • 3 Tbsp Ground black pepper
                              • 1 qt 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                              Quantity
                               

                              50 Servings

                                Weight

                                • - - Water
                                • 1 lb 5 oz *Lentils, red, dry
                                • 6 lb 4 oz Raw ground beef (no more than 15% fat)
                                • - - Nonfat milk
                                • 11 oz Egg whites
                                • 8 oz Oats, rolled, quick, dry
                                • 7 oz Canned no-salt-added tomato paste
                                • 13 oz Yellow mustard
                                • - - Dried parsley
                                • - - Granulated garlic
                                • - - Dehydrated onion flakes
                                • - - Celery seed
                                • - - Ground black pepper
                                • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                Measure

                                • 1 qt 2 cups Water
                                • 3¼ cups *Lentils, red, dry
                                • 3 qt Raw ground beef (no more than 15% fat)
                                • 3½ cups Nonfat milk
                                • 1⅓ cup Egg whites
                                • 2¼ cups Oats, rolled, quick, dry
                                • ⅔ cup Canned no-salt-added tomato paste
                                • 1½ cup Yellow mustard
                                • ¼ cup Dried parsley
                                • 2 Tbsp 2 tsp Granulated garlic
                                • 2 Tbsp 2 tsp Dehydrated onion flakes
                                • 3 Tbsp Celery seed
                                • 1½ Tbsp Ground black pepper
                                • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                100 Servings

                                  Weight

                                  • - - Water
                                  • 2 lb 10 oz *Lentils, red, dry
                                  • 12 lb 8 oz Raw ground beef (no more than 15% fat)
                                  • - - Nonfat milk
                                  • 1 lb 6 oz Egg whites
                                  • 1 lb Oats, rolled, quick, dry
                                  • 14 oz Canned no-salt-added tomato paste
                                  • 1 lb 10 oz Yellow mustard
                                  • - - Dried parsley
                                  • - - Granulated parsley
                                  • - - Dehydrated onion flakes
                                  • - - Celery seed
                                  • - - Ground black pepper
                                  • 1 lb 10 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                  Measure

                                  • 3 qt Water
                                  • 1 qt 2½ cups *Lentils, red, dry
                                  • 1 gal 2 qt Raw ground beef (no more than 15% fat)
                                  • 1 qt 3 cups Nonfat milk
                                  • 2⅔ cups Egg whites
                                  • 1 qt ½ cup Oats, rolled, quick, dry
                                  • 1⅓ cup Canned no-salt-added tomato paste
                                  • 3 cups Yellow mustard
                                  • ¾ cup Dried parsley
                                  • ⅓ cup Granulated garlic
                                  • ⅓ cup Dehydrated onion flakes
                                  • ⅓ cup Celery seed
                                  • 3 Tbsp Ground black pepper
                                  • 1 qt 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                  *See Marketing Guide

                                  Ingredients
                                   

                                  50 Servings

                                    Weight

                                    • - - Water
                                    • 1 lb 5 oz *Lentils, red, dry
                                    • 6 lb 4 oz Raw ground beef (no more than 15% fat)
                                    • - - Nonfat milk
                                    • 11 oz Egg whites
                                    • 8 oz Oats, rolled, quick, dry
                                    • 7 oz Canned no-salt-added tomato paste
                                    • 13 oz Yellow mustard
                                    • - - Dried parsley
                                    • - - Granulated garlic
                                    • - - Dehydrated onion flakes
                                    • - - Celery seed
                                    • - - Ground black pepper
                                    • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                    Measure

                                    • 1 qt 2 cups Water
                                    • 3¼ cups *Lentils, red, dry
                                    • 3 qt Raw ground beef (no more than 15% fat)
                                    • 3½ cups Nonfat milk
                                    • 1⅓ cup Egg whites
                                    • 2¼ cups Oats, rolled, quick, dry
                                    • ⅔ cup Canned no-salt-added tomato paste
                                    • 1½ cup Yellow mustard
                                    • ¼ cup Dried parsley
                                    • 2 Tbsp 2 tsp Granulated garlic
                                    • 2 Tbsp 2 tsp Dehydrated onion flakes
                                    • 3 Tbsp Celery seed
                                    • 1½ Tbsp Ground black pepper
                                    • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                    100 Servings

                                      Weight

                                      • - - Water
                                      • 2 lb 10 oz *Lentils, red, dry
                                      • 12 lb 8 oz Raw ground beef (no more than 15% fat)
                                      • - - Nonfat milk
                                      • 1 lb 6 oz Egg whites
                                      • 1 lb Oats, rolled, quick, dry
                                      • 14 oz Canned no-salt-added tomato paste
                                      • 1 lb 10 oz Yellow mustard
                                      • - - Dried parsley
                                      • - - Granulated parsley
                                      • - - Dehydrated onion flakes
                                      • - - Celery seed
                                      • - - Ground black pepper
                                      • 1 lb 10 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                      Measure

                                      • 3 qt Water
                                      • 1 qt 2½ cups *Lentils, red, dry
                                      • 1 gal 2 qt Raw ground beef (no more than 15% fat)
                                      • 1 qt 3 cups Nonfat milk
                                      • 2⅔ cups Egg whites
                                      • 1 qt ½ cup Oats, rolled, quick, dry
                                      • 1⅓ cup Canned no-salt-added tomato paste
                                      • 3 cups Yellow mustard
                                      • ¾ cup Dried parsley
                                      • ⅓ cup Granulated garlic
                                      • ⅓ cup Dehydrated onion flakes
                                      • ⅓ cup Celery seed
                                      • 3 Tbsp Ground black pepper
                                      • 1 qt 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                      Quantity
                                       

                                      50 Servings

                                        Weight

                                        • - - Water
                                        • 1 lb 5 oz *Lentils, red, dry
                                        • 6 lb 4 oz Raw ground beef (no more than 15% fat)
                                        • - - Nonfat milk
                                        • 11 oz Egg whites
                                        • 8 oz Oats, rolled, quick, dry
                                        • 7 oz Canned no-salt-added tomato paste
                                        • 13 oz Yellow mustard
                                        • - - Dried parsley
                                        • - - Granulated garlic
                                        • - - Dehydrated onion flakes
                                        • - - Celery seed
                                        • - - Ground black pepper
                                        • 13 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                        Measure

                                        • 1 qt 2 cups Water
                                        • 3¼ cups *Lentils, red, dry
                                        • 3 qt Raw ground beef (no more than 15% fat)
                                        • 3½ cups Nonfat milk
                                        • 1⅓ cup Egg whites
                                        • 2¼ cups Oats, rolled, quick, dry
                                        • ⅔ cup Canned no-salt-added tomato paste
                                        • 1½ cup Yellow mustard
                                        • ¼ cup Dried parsley
                                        • 2 Tbsp 2 tsp Granulated garlic
                                        • 2 Tbsp 2 tsp Dehydrated onion flakes
                                        • 3 Tbsp Celery seed
                                        • 1½ Tbsp Ground black pepper
                                        • 2½ cups Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                        100 Servings

                                          Weight

                                          • - - Water
                                          • 2 lb 10 oz *Lentils, red, dry
                                          • 12 lb 8 oz Raw ground beef (no more than 15% fat)
                                          • - - Nonfat milk
                                          • 1 lb 6 oz Egg whites
                                          • 1 lb Oats, rolled, quick, dry
                                          • 14 oz Canned no-salt-added tomato paste
                                          • 1 lb 10 oz Yellow mustard
                                          • - - Dried parsley
                                          • - - Granulated parsley
                                          • - - Dehydrated onion flakes
                                          • - - Celery seed
                                          • - - Ground black pepper
                                          • 1 lb 10 oz Low-fat mozzarella cheese, low-moisture, part-skim, shredded

                                          Measure

                                          • 3 qt Water
                                          • 1 qt 2½ cups *Lentils, red, dry
                                          • 1 gal 2 qt Raw ground beef (no more than 15% fat)
                                          • 1 qt 3 cups Nonfat milk
                                          • 2⅔ cups Egg whites
                                          • 1 qt ½ cup Oats, rolled, quick, dry
                                          • 1⅓ cup Canned no-salt-added tomato paste
                                          • 3 cups Yellow mustard
                                          • ¾ cup Dried parsley
                                          • ⅓ cup Granulated garlic
                                          • ⅓ cup Dehydrated onion flakes
                                          • ⅓ cup Celery seed
                                          • 3 Tbsp Ground black pepper
                                          • 1 qt 1 cup Low-fat mozzarella cheese, low-moisture, part-skim, shredded
                                          *See Marketing Guide

                                          Instructions
                                           

                                          • Rinse lentils and sort out any unwanted materials. Drain well. Combine lentils and water in a stock pot. Bring to a boil. Reduce heat and simmer, uncovered, until lentils are tender, about 20 minutes.
                                          • Critical Control Point: Cool to 70 °F or lower within 2 hours and 40 °F or lower within 6 hours.
                                          • In a large mixer, add ground beef, milk, eggs, oats, tomato paste, mustard, parsley, granulated garlic,onions, celery seed, pepper and cheese. Fold in lentils. Mix well.
                                          • Portion using a No. 6 scoop (²⁄3 cup) onto a parchment lined sheet pan (18" x 26" x 1") lightly coated with pan-release spray.
                                            For 50 servings, use 2 pans. Make 50 meatloaves.
                                            For 100 servings, use 4 pans. Make 100 meatloaves.
                                          • Bake:
                                            Conventional oven: 400 °F for 25–30 minutes.
                                            Convection Oven: 375 °F for 15–20 minutes.
                                          • Critical Control Point: Heat to 165 °F or higher for at least 15 seconds.
                                          • Critical Control Point: Hold for hot service at 140 °F or higher.
                                          • If desired, serve with ketchup and mustard.
                                          • Serve 1 meatloaf.

                                          Nutrition INFORMATION

                                          Nutrition Facts
                                          Volcanic Meatloaf USDA Recipe for Schools
                                          Amount Per Serving 1 meatloaf
                                          Calories 179 Calories from Fat 72
                                          % Daily Value*
                                          Total Fat 8g12%
                                          Saturated Fat 3g19%
                                          Cholesterol 43mg14%
                                          Sodium 192mg8%
                                          Potassium 227mg6%
                                          Total Carbohydrate 9g3%
                                          Dietary Fiber 3g13%
                                          Total Sugars 2g2%
                                          Protein 16g32%
                                          Vitamin D 10IU67%
                                          Calcium 101mg10%
                                          Iron 2mg11%
                                          *
                                          *Marketing Guide
                                          50 Servings:
                                          Dry lentils, red: 1 lb 5 oz
                                          100 Servings:
                                          Dry lentils, red: 2 lb 10 oz

                                          Notes

                                          *See Marketing Guide for purchasing information on foods that will change during preparation or when a variation of the ingredients is available.
                                          Cooking Process #3: Complex Food Preparation.
                                          Yield / Volume
                                          50 Servings:
                                          About 11 lb
                                          50 meatloaves
                                          100 Servings:
                                          About 22 lb
                                          100 meatloaves